Whole roasted tomatoes are some of the best foods on earth. Including them into your regular lunch, dinner and even breakfast recipe ideas would greatly benefit your well-being and deliver some scrumptious flavor to your tastebuds.
You see, tomatoes have one of the powerful antioxidants called lycopene. Having plenty of lycopene available in your body would greatly benefit heart, skin health, prostate health for men, and bone health. Lycopene has the power of fighting the harmful effects of UV sun light. Imagine if you become one of those superheroes charging with lycopene from your whole food reserves! Take the advantage of whole roasted tomatoes, as they could nicely blend into the cooked and raw recipes.
Lycopene In Roasted Tomatoes Is Your Way To Add
Anti-Inflammatory Benefits To Your Skin & Heart
One of our family traditions is to enjoy different cuisine nights throughout the year. This week, I am cooking up a storm with curries and Asian noodles to celebrate Asian cuisine and its best flavors! This easy vegetarian chickpea curry recipe is boosted with amazing roasted tomatoes.
Why I love and eat cooked tomatoes? Not just because of lycopene. Roasted tomatoes easily blend with other ingredients making any recipe that calls for a sauce or nice vegetable chunks an affordable proposition.
I love curries and make different variations of this easy curry sauce recipe often in my kitchen. I love my green and red curry paste to add to the roasted vegetables and even side dishes. This post is about how to incorporate whole roasted tomatoes bursting with lycopene into a chickpea curry that is full of protein and fiber. Here’s your recipe below and some visuals along the way.
Is Curry Sauce Suitable for Vegetarians?
You bet it is! Just keep in mind that a curry recipe is made without meat base.
Saute Onions and Garlic for the Curry Base
Simmer Chickpeas in Coconut Milk with All the Spices
Add Fresh Green Onion to the Cooked Roasted Tomatoes Chickpea Curry Dinner
You Could Easily Entertain With this Easy Dinner Recipe!
- 2-3 pounds medium vine-ripened tomatoes, stems attached for visual appeal
- 2 Tbsp extra-virgin olive oil
- 1/2 tsp kosher salt or to your taste
- 1 medium onion, finely chopped
- 2 tsp garlic, use fresh or * sold in jars*
- 1 Tbs ginger root, use fresh or from sold in jars
- 2 Tbs Thai red curry paste, I use Thai Kitchen brand for my needs
- 2 cans (14 oz each) coconut milk, I use Thai Kitchen for my use
- 2 cans (14 oz each) no-salt-added chickpeas, rinsed and drained
- Fresh scallions, cut up in 2-3 inch pieces
- Black rice or Asian Noodles or Vegetables, for serving (optional)
- Preheat the oven to 350 degrees.
- Arrange the tomatoes on a baking sheet. Drizzle them with 1 tablespoon of the oil, season with salt. Roast for about 15 minutes, more or less (ovens differ). Skins will be on the verge of splitting.
- Choose one tomato that succumbed to heat the most. Peel and chop it. Leave the rest of tomatoes as is on the baking sheet.
- On a separate pan, saute onion, garlic and ginger until softened.
- Add red curry paste to the pan with onion and garlic and ginger. Cook for about a minute to establish a nice curry aroma.
- Add a chopped tomato + coconut milk to the curry mixture. Bring to a slight boil, then reduce heat to medium, cover and cook for about 15 minutes.
- Stir chickpeas into the curry mixture. Arrange roasted tomatoes with stems inside the curry pan. Cook on low-medium for about 10 minutes to allow the flavors to soak into the chickpeas and tomatoes.
- I like to serve it while it's hot. From my experience, Black Rice is one of the best sides for this curry. Just love it! Feel free to use any rice: brown or white, – or Asian noodles like Udon for your curry delicious dinner.
Scatter the cilantro over the top. Serve hot, with the optional accompaniments of your choice